Risotto with two types of mushroom - Kalamata Papadimitriou
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Risotto with two types of mushroom

Ingredients

250gr Arborio rice
150gr sliced white button mushrooms
150gr sliced oyster mushrooms
1 finely chopped onion
1 clove of garlic, finely chopped or use a garlic press
3 tablespoons of olive oil
1 tablespoon butter
½ glass white wine
750ml chicken stock
2 teaspoons Oregano & thyme mustard Papadim’s
2 shot glasses Classic balsamic vinegar Papadim’s
salt
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Preparation
  • Melt the butter in a small non-stick frying pan.
  • Add the mushrooms and sautee on a high heat until nicely coloured.
  • Add 2 shot glasses of Kalamata balsamic vinegar and season with salt and pepper.
  • Heat the olive oil in a large non-stick frying pan.
  • Add the onion and the garlic and sautée until soft.
  • Add the rice and continue to cook for another 2 minutes, stirring continuously until well coated in oil.
  • Add a little salt and the wine. As soon as it is absorbed add a cupful of stock.
  • Again allow all the liquid to be absorbed, and then add another cup of stock.
  • Continue the process until the stock is finished and the rice is creamy but still slightly al dente.
  • A minute before removing it from the heat, add the 2 teaspoons of Balsamon Oregano & Thyme Mustard and stir in gently.
  • Serve the risotto with the mushrooms in a deep plate and sprinkle with parsley.
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